Cook linguine to desired doneness as directed on package.
Meanwhile, melt 2 tablespoons of the margarine in large skillet over medium heat. Add onions and garlic; cook until onions are tender. Stir in shrimp, clams, broth, wine, lemon juice, parsley, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer 5 minutes.
In small bowl, combine cornstarch and water; blend well. Slowly stir into seafood mixture. Cook until mixture boils and thickens, stirring constantly.
To serve, drain linguine; rinse with hot water. Toss linguine with sour cream and remaining 2 tablespoons margarine. Serve seafood sauce over linguine.
Serving
Suggestions
8 servings
Originally Submitted
12/29/2011
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